Differences between milk froth and milk cream

First of all, we speak of froth and cream as if they were the same substance. When milk is creamed to obtain foam, what is done is to emulsify the consistent milk that allows us, for example, to make Latte Art.

This is what is traditionally used to make cappuccinos, flat whites or different lattes.

In this case it is indistinctly called cream or milk foam. Its flavor and consistency depend on whether it is whole milk, skim milk, etc. But as we were saying, they allude to the same thing because they refer to the creamy and consistent milk foam, typical in the preparation of a good coffee and a basic resource for every good barista.

How do you get the milk cream?

The real foam is prepared with the milk frothed included in the espresso machines or independent frothers. But don’t worry. It you are a coffee lover and want to get the perfect milk froth, you should know that there are fantastic automatic milk frothers and other home brewing methods, such as whipping milk in a plunger coffee maker. According to the proportion of fat it contains, there are several types of milk cream.

• Light: the lightest milk creams are those used to mix with coffee or for soups and sauces.
• Thick: the thickest (up to 55% fat) are used for whipped cream. Used for decoration in confectionery.
• Very fatty: lastly, very fat milk cream can be whipped to make butter. To avoid confusion, we recommend that you ask whether coffee with milk or milk foam is desired, as the foam is not diluted in the same way.